Cinnamoncucumberpickles Recipes

Steps:

• Put cucumber spears in a large container. Stir pickling lime into 1 gallon water in a large pitcher until the lime is dissolved; pour over the cucumbers. Refrigerate for 24 hours.
• Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
• Stir 1 1/4 cup vinegar and 1 1/4 cup water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
• Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over the cucumbers. Put a lid on the pot, place the pot over medium heat, and bring the water to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
• Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour the liquid over the drained cucumbers. Refrigerate 8 hours to overnight.
• Drain liquid from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
• Drain liquid again from the cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
• Heat cucumbers and syrup to a boil.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate until chilled before serving.

Steps:

• Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bowl with the dill sprigs and a pinch of salt while you prepare the pickling solution.
• In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

Steps:

• Prepare the cucumbers: peel, removed ends, core, and cut into rings or sticks.
• Combine water and lime.
• Soak prepared cucumbers in lime-water for 24 hours.
• Drain and wash 3 times in cold water.
• Cover with cold water and let sit for 3 hours.
• Combine alum, vinegar, 2 cups water, food coloring, sugar, cinnamon and red hots to make a syrup.
• Add drained cucumbers and simmer, covered, for 2 hours.
• Let stand overnight.
• Drain off syrup, reheat and pour over pickles daily for 3 days.
• Pack in hot jars and seal.

Steps:

• Select large overripe cucumbers.
• Peel, core, slice 1/3 inch thick and core out all seeds, leaving the cucumber in a ring.
• Soak in lime and 1 gallon water for 24 hours.
• Wash.
• Soak, covered with ice water for 3 hours.
• Mix 2 cup vinegar, food coloring, 1 tablespoon alum and enough water to cover.
• Pour over cucumbers and simmer for 2 hours.
• Pour off liquid.
• Bring to a boil 2 cups vinegar, 2 cups water, 12 cups sugar, cinnamon sticks and red hots.
• Pour over cucumbers and let stand for 24 hours.
• Pour syrup back into a large pot and bring to a boil.
• Put cucumbers in jars and pour hot syrup over cucumbers.
• Place 1 of the cinnamon sticks from the mixture in each jar.
• Process for 10 minutes in water bath for pints and 15 mintes for quarts.

Steps:

• Peel cucumbers and slice about 1/4"-1/2" thick.
• Remove the seeds by cutting a circle out of the middle.
• They will be donut shaped.
• Soak in 8 1/2 quarts of water and 2 cups of pickling lime for 24 hours.
• Wash and drain slices very well.
• Cover with cold water and soak for 3 hours.
• Place cukes, alum, food coloring, 1 cup vinegar, and enough water to cover the cukes in a large pot.
• Simmer for 2 hours.
• Drain and throw away solution.
• Melt red hots in 2 cups water.
• Mix red hot solution, 2 c vinegar 8 cinnamon sticks, and sugar and heat until hot; bring to a near boil.
• Pour mixture over cucumbers.
• Let sit until next day.
• For 2 mornings, remove cucumbers and heat solution. DO NOT THROW AWAY SOLUTION.
• Pour hot solution back over cucumbers.
• Sit until next morning.
• On third morning, heat solution with cucumbers included.
• Do not boil!
• Place cucumbers in jars while hot and seal!
• Refrigerate after jars reach room temperature.
• Serve cold.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.